Kale
Brassica oleracea
Kale is a cool-season cooking green used similarly to collards (most Southerners prefer collards in taste). Seed in late summer or very early spring.
• This information can be found in The Georgia Fruit & Vegetable Book by Walter Reeves and Felder Rushing
• See also:
There are many varieties, including curly- and smooth-leaf kinds, including ‘Vates’, ‘Dwarf Siberian’, Blue Curled Scotch’, and ‘Flowering Kale’; flowering kales are grown as ornamentals for their colorful leaves, which can be cooked like collards and eaten in a pinch. A light frost improves the flavor.
-
-
-
1
Crapemyrtle – To Prune, Or Not To Prune
-
2
Leylands – Spacing for a Privacy Screen
-
3
Zoysia – Mowing and Fertlization
-
4
Tomatoes – Preparing a Raised Bed
-
5
White Asparagus – How to Grow
-
1
Poinsettia – Forcing to Bloom for Christmas
-
2
Pine straw – Weed control
-
3
Ground Cherry – Identification
-
4
Yellownecked Caterpillars – Identification
-
5
Fatsia – Blooming in December
-
